Black Pepper Crabs

Ingredients:
4 fresh crabs ~ clean & steam for 10 mins.
60g butter
3 tbsp black peppercorns
1 tbsp white peppercorns
5 cloves garlic ~ chopped
5 shallots ~ chopped
5 red bird's eye ~ sliced
1/2 cup curry leaves
1 tbsp ground tau cheo (salted bean paste)
3 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp sugar
1/4 cup water
Salt

Method

1. Prepare the peppercorns by pounding with mortar & pestle, slightly coarse.  Then toasted the pounded peppers till aroma.
2. Heat up a wok with butter, saute the chopped garlic, onion and sliced red bird's eye for 1-2 mins till the onion translucent.  Add the curry leaves and cook for 1 mins.
3. Then add in the pepper and saute till peppery aroma for about 2 mins.
4. Add 1/4 cup water, tau cheo, oyster sauce, light soy sauce, sugar and let it boil for about 3 mins.
5. As soon as the mixture boils, add the cooked crab & stir to combine well with mixture.  Turn the heat to medium, cover the wok with its lid & let it cook for 3 mins.  Dish out & serve immediately

Thai Stir Fry Mince Chicken with Basil

Ingredients:
500g ground/minced chicken
1 cup Thai basil

1 red chili ~ sliced
2-3 shallot ~ sliced
4-5 long bean ~ cut 2"

Sauce
1 tbsp oyster sauce
1 tbsp light soy sauce

2 tsp fish sauce
1-1/2 tsp dark soy sauce
1-1/2 tsp sugar
2 tbsp water

Paste
5-8 Thai red chili
5 garlic

Method

1. In a bowl, mix all the sauces together and stir until the sugar dissolve & set aside.
2. Use mortar and pastel to pound all the paste ingredients roughly and set them aside.
3. Heat a wok, add 2 tbsp oil on medium heat & add the chili paste.  Stir-fries the chili paste until fragrant.
4. Add ground/minced chicken/pork/beef & continue to stir fry on medium heat until almost ready.
5. Then add the sauce mixture, increase the heat to high for about 1-2 mins.  Off the heat, add in the fresh Thai basil.  Serve with steamed white rice and a fried egg.

Guacamole Shrimp Wanton

Ingredients:
1 packet wanton wraps
24 Medium prawn ~ devined & tail removed
Old Bay seasoning
3 tbsp butter

Guacamole
2 ripe avacados
1/2 tsp salt
1 tbsp lime/lemon juice
3 shallot ~ minced
2 tbsp cilantro ~ fined chopped
Dash grated black pepper
1/2 tomato ~ seed & pulp removed, chopped

Instruction

1. Preheat oven 350 deg. C  Spray a mini muffin pan with cooking spray & press a wanton wrapper in each little cup.  Bake for 8-10 mins or until golden brown.
2. In a skillet, melt butter & add the shrimp.  Sprinkle old bay seasoning over the shrimp.  Cook over medium heat for about 2-3 mins on each side.  Remove & set on paper towel.
3. Fill each wanton cup with a spoonful of guacamole & top with shrimp.  Serve immediately.

Shu Mai With Egg Wrappers

Ingredients:
4-5 eggs
1/3 cup fresh milk
salt

Shu Mai
225g ground chicken
12-15 medium shrimp ~ diced
1-2 Shiitake mushroom ~ soaked & chopped
2 stalk scallion ~ chopped
2 tbsp grated fresh ginger
1/4 tsp sesame oil
3 dash ground white pepper
1/2 tbsp light soy sauce
1 tsp sugar

Misc
Chives leaves ~ blanched

Instruction:

1. In a large bowl, mix all the shu mai ingredients into a smooth paste.  Set aside in the fridge to chill for about 20 mins or longer.
2. In another bowl, add the eggs, milk & salt.  Beat the eggs well then use a strainer to strain the beaten eggs for smooth batter.
3. Use a smaller pan, dash a little oil and use a small ladle to scoop about 1/3 of the egg batter on low heat and cook till light gold.  Repeat the process till the egg batter finish.
4. Take one portion of cooked egg & place a portion of filling in the center.  Gather the edges to center & take one stripe of chive to tie around the gathered egg.  Repeat the process till finish.
5. Place the prepared egg shu mai in a steamer & steam at med-high heat for 15 mins (make sure the water is ready boiling before steaming)
6. When ready, remove the lid carefully to prevent water from dripping over the shu mai.  Remove immediately & serve with your favorite sauce

 

Sweet And Sour Chicken

Ingredients:
1-1/2 pound chicken breast ~ cut 1" chunks
1/2 cup cornstarch
2 egg ~ beaten
1/2 cup plain flour
Oil ~ for frying
1 cup pineapple ~ chunk
1 red bell pepper ~ cut 1" chunks
1 green bell pepper ~ cut 1" chunks
1/2 yellow onion ~ cut 1" chunks

Sauce
1/2 cup sugar
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/3 cup ketchup
4 tsp soy sauce
2 cloves garlic ~ minced

Instruction:

1. Whisk the sauce ingredients together in a saucepan & bring to boil.  Add the cornstarch solution to thicken the sauce & set aside.
2. In a ziplock bag, add cornstarch & chicken; shake until all the pieces are well coated.
3. Heat oil in frying pan on medium-high heat.  Dip the chicken pieces in a beaten egg then into a flour.
4. Then add into hot oil & fry the chicken for 2-3 mins until cooked through & crispy.
5. When done remove all but 1 tablespoon oil.  Add bell peppers, onion, pineapple & cook for 1-2 mins until crisp-tender.
6. Add the sauce & still coat for 30 sec then add the cooked chicken.  Stir until the sauce has thicken & bubbling.
7. Serve immediately  

Chicken with Garlic Black Bean Sauce

Ingredients
500g chicken breast fillet ~ cut into strips
3 large chili ~ deseeded & sliced thinly
4-5 shallots ~ sliced thinly
4 cloves garlic ~ minced
2 tsp fermented black beans
1/2 bunch sprig onion ~ cut 5cm lengths

Marinate
1 tsp light soy sauce
1 tsp sesame oil
2 tsp Shaoxing/Chinese Cooking wine
1 tbsp garlic black bean sauce
1/4 tsp white pepper

Instruction

1. Marinate the chicken & coated with the sauce.  Set aside
2. Heat the wok & add some vegetable oil, add the shallots & stir fry for 30 sec.  Add garlic & chili & stir-fry another 30 seconds.
3. Then add the fermented black beans; cook for 30 sec or until fragrant.
4. Add the chicken & cook until chicken is cooked through.  Once the chicken is cooked, add the spring onion & turn off the heat.  Serve with rice.

Shrimp/Chicken Wonton Noodle Soup

Ingredients:
1 packet wonton skin
1 packet HongKong style noodles
1 spring onion ~ chop (sprinkle)

Filling
225g ground chicken
100g prawn ~ chop roughly
2 tbsp grated ginger
1 stalk spring onion ~ finely chop
1 tbsp Cooking rice wine/Shaoxing rice wine
1-1/2 tsp sesame oil
1 tsp light soy sauce
1-1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper

Soup
1L chicken broth
3 slice ginger
1 stalk spring onion
1 tsp sesame oil
1 tbsp soy sauce

Instructions:

1. Prepare the soup by bring the chicken broth to boil.  Add slice ginger, spring onion, sesame oil & soy sauce.  Bring to boil then simmer for 15 mins.
2. Add minced spring onion, grated ginger, rice wine, sesame oil, soy sauce, salt & white pepper in a large bowl.  Swirl all the ingredients together to form a creamy mixture.
3. Then add ground chicken & chopped prawn; mix well.  Cover and set aside for 15 mins.
4. Place a wonton wrapper on your palm & put about 1 tsp filling in the center of the wrapper.  Brush 2 edges with water.  fold to seal, pressing out air & brush water on one corner & bring corner together; pressing to seal.  Repeat until the filling is used up.
5. Heat up another pot with water.  As soon as it boils, drop all wantons into the boiling water.  Stirring gently so the wantons don't stick together.  Continue to simmer until the wontons are thoroughly cooked & float to the surface.
6. Transfer the wontons out with a strainer & into the chicken soup.
7. Prepare noodles according to packet directions.  Place in a serving bowl with cooked wonton.  Ladle over soup, sprinkle chop spring onion as garnish & serve!

Balance I deep fry

Shrimp Fried Rice - Din Tai Fung Style

Ingredient
10-12 large prawn ~ shelled & divined
1-1/2 cup cooked rice (short grained)
2-3 eggs
2 stalks spring onions ~ chopped
1-1/2 tsp chicken powder
1 tsp light soy sauce
3-4 tbsp cooking oil

Instruction

1. Place prawns in ice water prior to frying to achieve crunchy, juicy prawns.  Pat dry before frying.
2. In a hot wok, add 1/2 tbsp oil & stir fry prawns till they turn orange.  Remove from wok & set aside.
3. Add oil into hot wok & eggs for 30 sec & scramble.  Then add cooked rice in & stir fry, pressing down rice with the back of the spatula to loosen the clumps.
4. Add chicken powder, light sauce & spring onions & fry.  Finally return cooked prawns to the wok & fry.  Serve immediately.

Crispy Prawn Pancake ~ Din Tai Fung Style

Ingredients:
350g prawn ~ peel & deveined
1 bean curd sheet aka tofu skin
1/4 carrot ~ shredded
1 tsp cornflour
2-3 stalk coriander leaves ~ chopped
1 tbsp light soy sauce
egg white for glue

Instruction

1. Minced the prawn into smooth paste.  Add the cornflour & light soy sauce & mix until well combined.
2. Add in shredded carrot, coriander leaves & mix well.
3. Place beancurd sheet & spread a thin layer of prawn paste, brush some egg white on the sides, layer top with another beancurd sheet.
4. Gently press to flatten, seal the sides & keep in the fridge for 30 mins.
5. Heat oil in a skillet, pan fry or deep fry until golden brown & crispy.  Serve warm

Hot & Sour Soup (2nd Version)

Ingredients
300g breast chicken ~ sliced thinly
2 dried mushroom ~ soaked & julienne
2 black fungus ~ soaked & julienne
1 small carrot ~ julienne
1 pcs bamboo shoot ~ julienne
2-3 slice ginger ~ julienne
600ml chicken stock
2 tbsp cornflour ~ Dilute 
1 egg ~ beaten

Marinate
1 tbsp light soy sauce
1 tsp cornflour
1 tsp oil

Season 1
1/2 tbsp dark soy sauce
1 tbsp chili bean paste
1 tsp sugar
1/2 tsp salt

Season 2
1 tbsp white pepper
1 tbsp black vinegar
1 tsp sesame oil

Instruction:

1. Marinate the chicken & set aside for 15 mins
2. In a large pot, add chicken stock & bring to boil.  Then add marinated chicken; bring to boil.
3. Then add julienne mushroom, fungus, carrot, bamboo shoot & ginger.  Bring to boil again.
4. Add the season (1) & stir.  Continue to boil.  Last slowly add the julienne tofu & bring to boil for about 10mins.
5. Pour the cornstarch solution to thicken the gravy.  Then stir in beaten egg in slowly circular motion.
6. Off the heat & add season (2).  Serve immediately

Roti Boyan

Filling:
600g potatoes (peel, boiled till tender & pound/mash)
4 eggs
2-3 onions ~ dice
200g minced meat/chicken (marinate with cumin & salt then fried)
Spring onion ~ chopped
1 red chili ~ thinly sliced
1 tsp white pepper powder
Salt to taste

Dough
500g plain flour
175ml warm water
75ml vegetable oil
1-12 tbsp butter
Salt

Instruction:

1. Sieve flour into a large bowl.  Melt the butter & mix with vegetable oil.  Salt mix into the warm water, stir till the salt is dissolve.
2. Pour the mixture vegetable in the flour & mix well.  Then pour the warm salted water bit by bit till the mixture turn into a soft dough but not too greasy.  Make some balls from the dough & set aside to rest for about 30 mins.
3. In another bowl, add the mashed potatoes and all the ingredients into smooth filling.
4. Take two balls of dough, roll with the rolling pin into 2 thin circles.  One circle fill the filling and take the other circle dough cover over the filling.  Close the two edges together like epok-epok.  Do the same for the rest of the dough.
5. In a deep wok, add oil on medium heat & deep fry the Boyan till golden brown.
6. Serve the Roti Boyan with any sambal of your liking.

Note:

I used instant roti pratta for my dough.

Economical Fried Noodle aka Chinese Style

Ingredients:
500g Hokkien yellow noodle
150g bean sprouts
2 tbsp palm sugar aka gula melaka
1 tbsp dark thick caramelized soya sauce
1 tbsp dark soya sauce
4 cloves garlic ~ minced

Side Dish
Fried hotdog
Fried egg
Fried Fish cake
Fried Chicken Luncheon Meat

Instruction:

1. Heat up a wok with 2-3 tbsp of cooking oil.  Saute the minced garlic until fragrant.
2. Add the yellow noodles & stir fry until the aroma was well incorporated.
3. Then add the dark soya sauce and thick soya sauce, and stir fry until well combined.
4. Add the palm sugar & stir fry until the sugar melted.  Before dishing off, add the bean sprouts and fry for an additional min.

Japanese Sweet Bun

Bread dough
140 bread flour
60g cake flour
20g butter
20g sugar
8g non-fat dry milk powder
3g salt
3g instant yeast
25g egg yolk
100ml water
Beaten egg for glazing

Instruction:

1. In the BM (Bread Maker), add milk & egg yolks.  Then sprinkle the flour on top, put sugar, salt, butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  Select the program "DOUGH" or #10, press start & let the machine do the work.
2. After the machine stop, take the dough out & divide the dough into 8 equal (47g each) pieces.  Shape the dough into a small ball & cover with cling wrap; set for 15-20 mins in a warm area.
3. Coat a baking sheet/tray with oil; take a dough piece onto the kneading board, lightly dust the surface with flour.  Flatten the dough to remove any air inside.  Then using a rolling pin to roll into a flat oval shape.
4. Lift the oval shape dough onto the weight machine & measure 35-40g of cream filling on the dough & fold the dough in half & close the edges by pinch the dough all the edges so to prevent the cream from coming out.
5. Then make 3 incisions along the closed edges for aesthetic appeal.  Place the piece on the baking sheet, cover with plastic wrap; preventing the dough from drying.
6. Repeat the process & arrange 8 pieces in total. (Note: To keep the dough from sticking; place strips of parchment paper in between)
7. Mist the dough with water for 2nd fermentation.  Place the baking sheet into the oven @ 40 deg C for 50-60 mins for 2nd rise.
8. Remove the tray & preheat the oven to 220 deg C.  Coat the dough with a beaten egg for the glaze on top with a pastry brush.  Gently brush the surface.
9. Place the dough into the preheated oven & bake for 12 mins till golden brown.
10. Remove & place freshly baked cream buns onto a cooling rack.

Cream Filling

3 egg yolk

55g granulated sugar

8g cake flour

8g cornflour

250ml fresh milk

1 tsp vanilla essence

Instruction:

1. Whisk the yolks, sugar in a bowl until the mixture turns pale in color.
2. Sieve the flours over the mixture & combine the mixture thoroughly till smooth texture.
3. Bring the milk & vanilla to simmering point slowly over low heat.
4. Pour half hot milk onto the egg mixture, whisking all the time with a balloon whisk to fully combine.
5. Return to the pot, place a strainer over the pot & pour the egg mixture.  Turn the heat to medium-low heat & gently continue stir with a balloon whisk until thickened.  When it begins to thicken, reduce the heat to low.& whip the cream at full speed.  The pastry cream begins to turn glossy.
6. Pour the custard into a float bowl with ice water & cover the top with cling film to prevent skin forming.  Put in the fridge for 3 hours or so.

Japanese Cheese Cake aka Cotton Cheese Cake

Ingredients:
60g full cream milk
140g cream cheese (Philadelphia brand)
40g butter
50g plain/All purpose flour
15g corn flour
5 egg (58-60g w/shell) Note: Weight the egg as this is very important!
100g granulate sugar

Instruction:

1. In the oven, fill a tray with room temperature water until 1cm high & preheat the oven to 120 deg C (Note: Use top & bottom element without fan)
2. In a medium non-stick pot, add in the milk, cream cheese, butter.  Heat it on low fire and stir till the cream cheese and butter melted.
3. Once the ingredients are melted and combined, turned off the fire before it reaches to boiling point. Remove from the stove.
4. Add the plain flour and cornflour while the mixture still hot.  Keep stirring until mixture smooth, thick & well combined.
5. Then add 5 egg yolks, continue stirring until the mixture is smooth & well combined.
6. In another bowl, use the hand electric mixture; beat 5 egg whites till frosty then add 1/3 of sugar and beat till soft peak.
7. Take 1/3 of the meringue into the cheese batter, use the hand whisk & swirl/stir from top to bottom gently till the meringue dissolve into the batter.  Continue this method till the meringue finish.
8. Lined 18cm round pan with parchment paper.  Pour the batter into the pan.  Take a bamboo skewer/tooth pick to swirl the batter & bang on the counter couple times to release any air bubble.
9. Put the round pan in the tray filled with water & bake at 120 deg C for 20 mins.  After 20 mins, increase the temperature to 150 deg & continue to bake for 15 mins.  After 15 mins, open the oven door for 10 second (Note:  If the top turn darker brown, take an aluminum foil to cover the top to prevent over burnt) and close back and lower the temperature to 100 deg C. and continue to bake for 40mins.
10. After 40 mins, turn off the oven & open the oven door for 10 second and close back & let the cake cool down in the oven for 10 mins.

Important

Oven setting: Top and bottom heat without fan!

Preheated oven: 120 deg C

Baking Step 1:

Baking Temperature: 120 deg C

Baking Time: 20 minutes

After 20 minutes, keep the oven door closed.  Increase the temp to 150 deg C and continue baking for 15 minutes.

Baking Step 2:

Baking Temperature: 150 deg C

After 15 minutes, open the oven door for 10 seconds and then close back. Lower the temperature to 100 deg C

Baking Step 3:

Baking Temperature: 100 deg C

Baking Time: 40 minutes

After 40 minutes, turn off the oven.  Open the oven door and close back.  Let the cake cool down in the oven for 10 minutes.

Note: Baking time may vary depending on the type and accuracy of your oven.  If you want to succeed baking this recipe, I suggest you buy a thermometer to place in the oven.

Avocado Cupcake

Ingredients:
1-1/2 cups plain flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 eggs
1 ripe avocado
3/4 cup vegetable oil
2/3 cup milk + 1 tbsp

Frosting
8oz cream cheese (Philadelphia) ~ room temp.
1/2 cup or 115g butter ~ room temp
1 cup powder sugar
1 tsp vanilla

Instruction

1. Preheat the oven at 180 deg & line the muffin pan with cupcake liners.
2. Sift all the dry ingredients together & set aside
3. Mash the avocado very well or use a food processor & set aside.
4. In the electric "K" mixer, beat the sugar & eggs together on hid speed until light & fluffy for about 5-7 mins.
5. Lower the mixer to medium while mixer still running, drizzle in the oil & beat until well combined.
6. Add the avocado smooth paste
7. Alternating in dry ingredients & milk on low speed.  Start and ending with dry ingredients.
8. Divide the batter (55-60g ea) into the cupcake liners & bake for 18-20 mins.  Do a toothpick test to make sure they are done.
9. Cool completely before frosting.
10. Combine the ingredients for the frosting in a mixer & beat until very well combined.  Frost the cupcakes & enjoy!

Beef Steak Malay Style

Ingredients:
500g sliced Tenderlion
2 medium potato ~ cut wedges & fries
1 medium carrot ~ cut bite size, boil to cook
1 large/yellow onion ~ cut round

Marinate
1 tbsp dark soy sauce
2 tbsp sweet soy sauce
1 tbsp oyster sauce
1 tbsp black pepper sauce (Optional)

Spices
1 cinnamon stick
2 star anise
4 cardamon
6-8 cloves

Paste
6 shallot
4 garlic
2" ginger
1 tbsp black pepper seeds

Sauce
1/4 cup tomato sauce
1/4 cup chili sauce
1/4 cup beef stock or water

Instructions:

1. Marinate the beef together with 1 tbsp of paste and mix well; set aside in the fridge for at least an hour or more.
2. In a big wok, heat some oil on medium heat.  Add the spices and paste; stir fry till aroma for about 3 mins.  Then add the onion rings, continue stir fry until half cook.
3. Add the sauces and continue to cook for about 5 mins.  Then add the marinated beef and beef stock.  Close the lid and let it boil for 10 mins.
4. Add the fried potato wedges and cooked carrot.  Season to taste.  Serve hot with steamed rice.

Sweet Sambal

Ingredients:
100g dried chili
100g fresh red chili
10g red bird's eye chili
250g shallot
1 large red onion
10g ginger
15g galangal
30g garlic
15g shrimp paste aka belacan
3/4 - 1 cup cooking oil
40g tamarind pulp (add 1/4 cup water for the juice)
50g sugar/palm
1 tsp salt

Method:

1. Discard dried chili head, seeds & cut 2-3 parts.  Boil in hot water for 5 mins.  Drain & discard the chili seeds.
2. Toast shrimp paste in a frying pan, break it up into powdery form & aromatic.
3. Blend all ingredients with 1/4 cup of water from the boiling chilies till a smooth paste.
4. Pour the paste into a big wok, stir fry for 5-10 mins over med-low heat until becomes a slightly dried paste.
5. Add cooking oil continue stirring over low heat over 30-50 mins. (Note: paste will turn darker & oil will be separated after stirring)
6. Add tamarind juice, salt & sugar.  Keep stirring for 5-10 mins.
7. Leave to cool before store in fridge/freeze in small container.

Note:  This is big badge.  You can half or quarter the ingredients to get small portion. 

Sweet Corn Ribs Soup

Ingredients:
2 sweet corn ~ cut into 3-4 pcs
500g spare ribs
5-6 dried shiitake mushroom ~ soak in hot water for 15mins. Don't discard the water
6 pcs red dates
1 carrot ~ peel cut into chunks
1 yellow onion ~ cut wedges
Water

Methods:

1. Boil the water in a pot, blanch the spare ribs then wash & drain.
2. In a large pot, bring water to boil.  Then add blanched spare ribs, mushroom & mushroom water.
3. Boil for half an hour, then add sweet corn, carrots & onions.
4. Continue to boil for 1-1/2 hours at medium heat.  Cover pot with the lid, leaving a small gap so the water not overflow.
5. Add in the red dates & wolf berries & boil for another 15 mins.
6. Add salts to taste & soup ready to be served.

Crispy Honey Orange Glazed Salmon

Ingredients:
2 tbsp olive oil/butter
4x 6oz Salmon fillets (170g)
1/4 cup fresh-squeezed orange juice
3 tbsp honey
2 tbsp soy sauce
4 cloves garlic ~ crushed
Salt & pepper
1/2 orange fruit ~ sliced to serve

Method:

1. Heat oil in a saucepan or skillet over med-high heat.  Add salmon, skin-side down & sear on one side for 3-4 mins.  Flip salmon & sear for 2 mins.
2. Pour in the orange juice & allow it to reduce to half of the quantity.  Add the crushed garlic & cook until fragrant.
3. Move salmons to the side of the pan & add in the honey & soy sauce & garlic.  Stir well to combine all the flavors together.  Bring to a simmer until reduce to a nice syrup & move the salmon around in the sauce to evenly coat.  Remove from heat once the salmon is cooked to your liking.
4. Season with salt & pepper to your tastes.  Drizzle with the sauce to serve.
5. Best to serve over cooked rice, noodles, steamed veg or with a salad.

Moist Cocholate Cake

Ingredients:
1 cup plain flour
1 tsp baking powder
1 tsp soda bicarbonate
1 cup koko powder
1 cup fine sugar
3/4 cup evaporated milk
1/2 cup condense milk
1 butter (Buttercup brand)
4 large eggs

Directions:

1. In a small pot, add sugar, evaporated milk, condense milk & butter on a low heat till butter & sugar dissolve.  Set aside to cool.
2. In another bowl, sift in all the dry ingredients.
3. In a large mixing bowl or stand electric mixer, beat eggs until light & fluffy for about 10 mins
4. Add flour mixture alternate with wet mixture & ends with flour mixture into the batter mixture.
5. Line 8" square cake pan with paper liners & pour the batter mixture.
6. Preheat the steamer on high heat then reduce to medium heat & steam for 1 hour.

Assam Prawn

Ingredients:
10-15 large fresh prawns
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 cup tamarind juice (Assam)
1 tbsp lime juice
2 tbsp cooking oil
1/2 tbsp sugar
1/4 tsp salt

Method:

1. Mix all the above ingredients & refrigerate for 1-2 hours.
2. In a pan, add olive oil & pan-fry prawns over medium heat.
3. Fry till aromatic, caramelized & crispy.
4. Garnish with cut chilies & coriander leaves.

Beef Bulgogi (Korean)

Ingredients:
1/2 yellow onion ~ sliced
3-5 green onions/scallion ~ cut 2" length
500g thinly sliced beef (I used Sukuyaki or rib eye)
1 tbsp sesame oil
1/2 tbsp white sesame seeds ~ roasted/toasted (topping)

Marinade
1/2 cup Korean soy sauce
1/4 cup sesame oil
3 tbsp brown sugar
8 cloves garlic ~ chopped
1/2 Asian pear ~ grated
1 tsp freshly ground black pepper

Method:

1. In a large bowl/dish, mixed all the marinade sauces.
2. Add the sliced/cut onion & scallion in the marinade sauce together.
3. Then add the meat in the marinade, separating each slices.  Mix all together to coat well.  Set aside for atleast 30 mins or best overnight.
4. In a large skillet, heat 1 tbsp sesame oil over medium high heat.  Cook the marinated meat through, about 5 mins.  Transfer the meat to the hotplate & sprinkle with roasted sesame seeds.

(Note:  If have a single serving cast iron plate, can use it to keep the meat warm for a longer time.)

Homemade Dried Mandarin Peels

Ingredients:
Imperial Mandarins

Directions:

1. Clean mandarin thoroughly & pat dry.  Use a knife to run around from top almost to the bottom & then peel open.
2. Place the peels under the direct sun for about 3 days or more, until dried thoroughly & become shatteringly crisp.  Turn to another side once in a while during the sun-drying process or place the peels in a low oven to dehydrate them.
3. Store them in an air-tight jar or container.  Place in a cool place.  After 1 or 2 years, the peel will turn dark.  Can make any dish with these dried peels.  The longer the mandarin peel is kept, the more fragrant it will develop.

Note:

• The flesh of the Imperial mandarin is very sweet.  You might test try with any kind of mandarin that comes in handy from your local produce in order to find your own favorite.
• When it comes to using any citrus peels, try to go for organic as you don't like the pesticide or fungicide residues.  Or you can wash them thoroughly in warm water with a bit of detergent, or soak in salted water for a while.  That said brushing a bit of baking soda on the skin before cleansing will work.
• The white inner skin tastes slightly bitter.  Scrape off the white layer after soaking it to be softened, then cook it with other ingredients.